Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric
The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. Th...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2016-05, Vol.80 (5), p.920-928 |
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| creator | Mohamed, Saleh A. Saleh, Rashad M. Kabli, Saleh A. Al-Garni, Saleh M. |
| description | The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.
The solid-state fermentation of turmeric enhanced and improved its total phenolic content, antioxidant activity, and antibacterial activity. |
| doi_str_mv | 10.1080/09168451.2015.1136879 |
| format | Article |
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The solid-state fermentation of turmeric enhanced and improved its total phenolic content, antioxidant activity, and antibacterial activity.</description><identifier>ISSN: 0916-8451</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1080/09168451.2015.1136879</identifier><identifier>PMID: 27023794</identifier><language>eng</language><publisher>England: Taylor & Francis</publisher><subject><![CDATA[Anti-Bacterial Agents - isolation & purification ; Anti-Bacterial Agents - pharmacology ; antibacterial ; antioxidant ; Antioxidants - isolation & purification ; Antioxidants - pharmacology ; Biphenyl Compounds - antagonists & inhibitors ; Curcuma - chemistry ; Enterococcus faecalis - drug effects ; Enterococcus faecalis - growth & development ; Escherichia coli - drug effects ; Escherichia coli - growth & development ; Fermentation ; Klebsiella pneumoniae - drug effects ; Klebsiella pneumoniae - growth & development ; Methicillin-Resistant Staphylococcus aureus - drug effects ; Methicillin-Resistant Staphylococcus aureus - growth & development ; Microbial Sensitivity Tests ; phenolic content ; Phenols - isolation & purification ; Phenols - pharmacology ; Picrates - antagonists & inhibitors ; Plant Extracts - chemistry ; Plant Extracts - metabolism ; Pseudomonas aeruginosa - drug effects ; Pseudomonas aeruginosa - growth & development ; Solubility ; Staphylococcus aureus - drug effects ; Staphylococcus aureus - growth & development ; Streptococcus agalactiae - drug effects ; Streptococcus agalactiae - growth & development ; Trichoderma - metabolism ; turmeric]]></subject><ispartof>Bioscience, biotechnology, and biochemistry, 2016-05, Vol.80 (5), p.920-928</ispartof><rights>2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c437t-98aa52f895f1deb395e665b121dfed95995556bb7a19864c1c1326bd4834564f3</citedby><cites>FETCH-LOGICAL-c437t-98aa52f895f1deb395e665b121dfed95995556bb7a19864c1c1326bd4834564f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27023794$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mohamed, Saleh A.</creatorcontrib><creatorcontrib>Saleh, Rashad M.</creatorcontrib><creatorcontrib>Kabli, Saleh A.</creatorcontrib><creatorcontrib>Al-Garni, Saleh M.</creatorcontrib><title>Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.
The solid-state fermentation of turmeric enhanced and improved its total phenolic content, antioxidant activity, and antibacterial activity.</description><subject>Anti-Bacterial Agents - isolation & purification</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>antibacterial</subject><subject>antioxidant</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - pharmacology</subject><subject>Biphenyl Compounds - antagonists & inhibitors</subject><subject>Curcuma - chemistry</subject><subject>Enterococcus faecalis - drug effects</subject><subject>Enterococcus faecalis - growth & development</subject><subject>Escherichia coli - drug effects</subject><subject>Escherichia coli - growth & development</subject><subject>Fermentation</subject><subject>Klebsiella pneumoniae - drug effects</subject><subject>Klebsiella pneumoniae - growth & development</subject><subject>Methicillin-Resistant Staphylococcus aureus - drug effects</subject><subject>Methicillin-Resistant Staphylococcus aureus - growth & development</subject><subject>Microbial Sensitivity Tests</subject><subject>phenolic content</subject><subject>Phenols - isolation & purification</subject><subject>Phenols - pharmacology</subject><subject>Picrates - antagonists & inhibitors</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - metabolism</subject><subject>Pseudomonas aeruginosa - drug effects</subject><subject>Pseudomonas aeruginosa - growth & development</subject><subject>Solubility</subject><subject>Staphylococcus aureus - drug effects</subject><subject>Staphylococcus aureus - growth & development</subject><subject>Streptococcus agalactiae - drug effects</subject><subject>Streptococcus agalactiae - growth & development</subject><subject>Trichoderma - metabolism</subject><subject>turmeric</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc1u3CAUhVHVqJmmfYRWLLuIJ1xjbLNrFfUnUqRskjXC_ChUGFzAbeZZ-rLFnUmXXQGH79wjOAi9A7IHMpIrwqEfOwb7lgDbA9B-HPgLtAPaDU3Pu-El2m1Ms0Hn6HXO3wmpAoNX6LwdSEsH3u3Q75tg_WqCMjhanKN3Gucii8HWpNmEunUx4OmA75NTj1FXVeK8LHtc5cqvk_OuHC7x8mhCtSusYijVeIllqN4np-XxoP8Ks1MpTk56LFVxP11xJm_RKs6zSWq7KGtNrmlv0JmVPpu3p_UCPXz5fH_9rbm9-3pz_em2UR0dSsNHKVlrR84saDNRzkzfswla0NZozjhnjPXTNEjgY98pUEDbftLdSDvWd5ZeoA_HuUuKP1aTi5hdVsZ7GUxcs4BhpLyFcaAVZUe0PiLnZKxYkptlOgggYutFPPcitl7EqZfqe3-KWKfZ6H-u5yIq8PEIuGBj_eJfMXktijz4mGySQbks6P8z_gAcup_n</recordid><startdate>20160501</startdate><enddate>20160501</enddate><creator>Mohamed, Saleh A.</creator><creator>Saleh, Rashad M.</creator><creator>Kabli, Saleh A.</creator><creator>Al-Garni, Saleh M.</creator><general>Taylor & Francis</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160501</creationdate><title>Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric</title><author>Mohamed, Saleh A. ; Saleh, Rashad M. ; Kabli, Saleh A. ; Al-Garni, Saleh M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c437t-98aa52f895f1deb395e665b121dfed95995556bb7a19864c1c1326bd4834564f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anti-Bacterial Agents - isolation & purification</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>antibacterial</topic><topic>antioxidant</topic><topic>Antioxidants - isolation & purification</topic><topic>Antioxidants - pharmacology</topic><topic>Biphenyl Compounds - antagonists & inhibitors</topic><topic>Curcuma - chemistry</topic><topic>Enterococcus faecalis - drug effects</topic><topic>Enterococcus faecalis - growth & development</topic><topic>Escherichia coli - drug effects</topic><topic>Escherichia coli - growth & development</topic><topic>Fermentation</topic><topic>Klebsiella pneumoniae - drug effects</topic><topic>Klebsiella pneumoniae - growth & development</topic><topic>Methicillin-Resistant Staphylococcus aureus - drug effects</topic><topic>Methicillin-Resistant Staphylococcus aureus - growth & development</topic><topic>Microbial Sensitivity Tests</topic><topic>phenolic content</topic><topic>Phenols - isolation & purification</topic><topic>Phenols - pharmacology</topic><topic>Picrates - antagonists & inhibitors</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - metabolism</topic><topic>Pseudomonas aeruginosa - drug effects</topic><topic>Pseudomonas aeruginosa - growth & development</topic><topic>Solubility</topic><topic>Staphylococcus aureus - drug effects</topic><topic>Staphylococcus aureus - growth & development</topic><topic>Streptococcus agalactiae - drug effects</topic><topic>Streptococcus agalactiae - growth & development</topic><topic>Trichoderma - metabolism</topic><topic>turmeric</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohamed, Saleh A.</creatorcontrib><creatorcontrib>Saleh, Rashad M.</creatorcontrib><creatorcontrib>Kabli, Saleh A.</creatorcontrib><creatorcontrib>Al-Garni, Saleh M.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohamed, Saleh A.</au><au>Saleh, Rashad M.</au><au>Kabli, Saleh A.</au><au>Al-Garni, Saleh M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2016-05-01</date><risdate>2016</risdate><volume>80</volume><issue>5</issue><spage>920</spage><epage>928</epage><pages>920-928</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.
The solid-state fermentation of turmeric enhanced and improved its total phenolic content, antioxidant activity, and antibacterial activity.</abstract><cop>England</cop><pub>Taylor & Francis</pub><pmid>27023794</pmid><doi>10.1080/09168451.2015.1136879</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0916-8451 |
| ispartof | Bioscience, biotechnology, and biochemistry, 2016-05, Vol.80 (5), p.920-928 |
| issn | 0916-8451 1347-6947 |
| language | eng |
| recordid | cdi_pubmed_primary_27023794 |
| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE; Freely Accessible Japanese Titles; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Anti-Bacterial Agents - isolation & purification Anti-Bacterial Agents - pharmacology antibacterial antioxidant Antioxidants - isolation & purification Antioxidants - pharmacology Biphenyl Compounds - antagonists & inhibitors Curcuma - chemistry Enterococcus faecalis - drug effects Enterococcus faecalis - growth & development Escherichia coli - drug effects Escherichia coli - growth & development Fermentation Klebsiella pneumoniae - drug effects Klebsiella pneumoniae - growth & development Methicillin-Resistant Staphylococcus aureus - drug effects Methicillin-Resistant Staphylococcus aureus - growth & development Microbial Sensitivity Tests phenolic content Phenols - isolation & purification Phenols - pharmacology Picrates - antagonists & inhibitors Plant Extracts - chemistry Plant Extracts - metabolism Pseudomonas aeruginosa - drug effects Pseudomonas aeruginosa - growth & development Solubility Staphylococcus aureus - drug effects Staphylococcus aureus - growth & development Streptococcus agalactiae - drug effects Streptococcus agalactiae - growth & development Trichoderma - metabolism turmeric |
| title | Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric |
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